Friday, October 12, 2012

Financiers are one of my favorite things to bake: they are so cute and petite, I love anything almond and always have more than enough egg whites in the freezer. So while baking with my chestnut flour I immediately thought of a financier version made with it, which turned out interesting with a hint of cinnamon; however, unlike the financiers made with almond meal, the flavor in these did not develop with time, so they're best eaten the day they're made (and taste really good with a dollop of cherry jam).

Preheat the oven to 180°C/350°F. Grease and flour twelve 2-tablespoon capacity financier molds.
In a large bowl, sift together the chestnut flour, icing sugar, all purpose flour, salt and cinnamon. Stir in the egg whites until just combined. Stir in the melted butter.
Pour the batter in the pans. Bake for 12-15 minutes or until golden - the financiers should spring back when touched. Remove from the oven and leave in the pan for 5 minutes before turning out onto a wire rack to cool.
Dust with icing sugar and store in an airtight container.